Coconut Pancakes with Strawberries
Here’s a…thing. Due to health problems I’d been experiencing for the last couple of years (puffy eyes/hands, fatigue, joint pain), and given that I’m otherwise totally healthy (blood pressure and cholesterol-wise), I started experimenting with eliminating various foods from my diet.
I started with nuts, then eggs, then dairy.
I felt exactly the same.
And then…I eliminated gluten/wheat, about a month ago, and I haven’t looked back.
Puffy eyes – gone. Fatigue – gone. Joint pain – gone. I feel fantastic, I look like myself again, and so far at least, it’s been the easiest dietary change I’ve ever made. It helps that I’d developed a subconscious aversion to pasta, bread, and even beer, because it was making me feel like hell. I watch my son and stepdaughter tear into a baguette, and while they’re happy as clams, I feel sick to my stomach for them.
For those of you who feel not only fine but great eating wheat and other grains, don’t worry – I’m still going to include the same variety of foods here on Fresh Tart that I always have. The rest of my family eats plenty of grains without consequence, and it’s not hard for me to make them the dishes they still love and just adapt them for myself.
I’m personally coming to the conclusion that there is no one right way to eat, that diet is very individual. Some people thrive on grains, others feel awful (like me!). Some are sickly without meat in their diets, some can’t tolerate it at all. (Everyone likes fruit and veggies, right? Ha!) I think we should all skip daily doses of sugar, soda, and processed and junk foods, but I’ve always felt that way (therefore this blog!).
I’m alone in that thought in this household, by the way…
Bottom line: You’ll still find all varieties of fresh, real foods here.
In the meantime, if you’re a coconut lover like I am (obsessed!), check out these grain-free, gluten-free coconut pancakes that I found from the Mark’s Daily Apple website (a great resource for grain-free, gluten-free ideas). They have an almost macaroon-like texture, lightly sweet from the coconut itself, and are utterly heavenly with ripe berries. I layered in some cottage cheese because that’s always how I eat pancakes, but you could easily skip it and just go for the berries.
On another note, I was recently Twitterviewed (interviewed on Twitter!) by Joel E. Carlson, a local social media guru and consultant. I had coffee with him a couple of weeks ago and he is one of the nicest, easiest to chat with people in town. Follow him on Twitter @JoelECarlson.
1 can coconut milk (not the light version; Taste of Thai brand is nice)
1 c. unsweetened shredded coconut
1/2 c. almond meal
1/2 tsp. of almond extract (or cinnamon)
cottage cheese (optional)
In a medium bowl, lightly beat eggs with a fork. Add coconut milk, coconut, almond meal, and almond extract, and stir until evenly incorporated.
Cook pancakes on a greased nonstick griddle, keeping in mind that 1) it’s easier to handle smaller pancakes; I make them silver-dollar size, 2) the pancakes need to be cooked on the first side until they’re almost dry, with nicely browned egdes, before flipping them, and 3) the pancakes are very tender, so flip gently. After the first one or two, you’ll have the hang of them, they’re not difficult to handle, just a bit different than a typical pancake.
Serve hot with sliced berries, and cottage cheese (if using).
Note: If you don’t use all of the batter, it keeps nicely in the fridge for up to a week.